Hummus
Hummus is a very versatile food, rich in proteins and iron! It can be either eaten as a dip together with fresh carrots, cherry tomatoes, celery, cauliflower, etc., as a paste on bread or sandwich (add dried tomatoes preserved in oil for extra flavour on top of your sandwich!), as a sauce to roasted potatoes and vegetables, or together with falafels!
Step-by-step instructions in images
- 8-10 people
- 15 minutes
- -
Ingredients
- 1 can of cooked chickpeas (250 g drained weight)
- 2 tbsp tahini (sesame paste)
- 2 tbsp olive oil
- 2 tbsp neutral oil (rapeseed or sunflower oil)
- 1 small garlic clove
- 1 (small) tbsp ground cumin (de: Kreuzkümmel)
- 1 (small) tsp salt
- 1 tsp paprika spice (1/2 tsp if spicy paprika)
- 1-2 tbsp lemon juice
- 75 ml water*
Directions
- Wash the chickpeas under cold water.
- Add the tahini, oil, coarsely minced garlic, spices, lemon juice and water.
- Mix everything with a spoon before pureeing everything to obtain a smooth and creamy mixture.
Notes
- *Depending on the consistency of your mixture, you might want to add more or less water to obtain a creamy texture that is not too liquid. To be on the safe side, rather add less water in the beginning, and continue adding while blending the mixture.
- In a sealed box, hummus can be preserved in the fridge for at least 5 days.
- Instead of using a stick blender, you can also use a smoothie mixer to puree the chickpeas.
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